Julienne of beet and celery in hot vinaigrette
Chop the raw beets and branch celery into fine strips and set on individual plates. Prepare vinaigrette made with stoneground mustard, honey vinegar and olive oil, then heat and pour over the salad before serving.
Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S
Recipe proposed by Hélaine traiteur – Sully sur Loire (45)